Application of heat moisture treatment in wheat pasta production

Abstract

Abstract Heat moisture treatment (HMT) is an accessible starch and flour physical modification that could enhance the physico-chemical characteristics of products. In this study, the influence of HMT conditions (temperature, time, moisture) on wheat flour, dough and pasta properties were investigated trough Response Surface Methodology (RSM) and an advanced characterization of the optimal sample was performed. The optimal treatment conditions were 85.30oC for 1h at 26.80% moisture. Higher resistant starch and fibers contents and dough complex modulus value were obtained for the optimal sample compared to the control. HMT determined a decrease of pasta chewiness, while cooking loss and dough cohesiveness were kept within acceptable limits. Starch and protein secondary structures were changed after HMT, confirming molecules reorganizations and proteins denaturation of wheat flour during treatment. After HMT, pores and chains were observed on some starch grains. The obtained results underlined the suitability of HMT for wheat pasta production.